Cookie butter

From Wikipedia, the free encyclopedia
Jump to navigation Jump to search

Cookie butter
Main ingredients Spice cookie, fat, sugar
Variations Other crumbly cakes, additional ingredients (cocoa, liquor, coconut, oats, jams)

Cookie butter (Dutch: Speculoospasta, Danish: Trøffel-masse) is a food paste made primarily from speculoos cookies crumbs (known as Biscoff in the USA), fat (such as vegetable oil, condensed milk or butter), flour and sugar. The ingredients are mixed until it becomes spreadable on a sandwich. In countries like Belgium, The Netherlands and France, it is a common alternative to nut butter and chocolate spreads. The most common brand name is Lotus Bakeries.

History[edit]

Lotus Speculoos Pasta, also known as Lotus Biscoff Cookie Butter

In 2007, two invidual inventors took part in a Belgian tv inventor show, called De Bedenkers ("The Thinkers"), with competing recepies for a similar product; to make a spreadable product out of Speculoos cookies. Chef Danny De Maeyer had already filed a patent at that time, but didn't make it very far. His competitor Els Scheppers made it into the semi-finals with hers. Lotus, the biggest brand of Speculoos (known as Biscoff in the US) cookies, bought her idea, and produced it to market. They also bought De Maeyer's patent in 2009, so to seal the market.

On January 20, 2011, a court of commerce in Ghent, Belgium, denied the patent because the recepie had already been published on a Dutch website, prior to the product.

Today, with the monopoly lifted, cookie butter is available under many brands. Lotus Biscoff is still the most common name, however.

In the United States[edit]

Commercially available Speculoos cookie butter

The spread gained a cult following in the United States in 2015.[1][2][3]

It is often served during holidays.[1]

Lotus Biscoff Cookie Butter is the most recognizable brand. However, Trader Joe's Speculoos Cookie Butter is quite popular as well.[4][5]

In Scandinavia[edit]

In Scandinavia, a different kind of cookie butter has been used to make confectionery cakes for many years. It usually has a very thick consistency and is flavoured with cocoa and liquor.

In Sweden, cookie butter is the main ingredient in Dammsugare (Punsch-rolls). The buttery paste is flavoured with cocoa and punsch, wrapped in a thin sheet of marzipan and dipped in dark chocolate. The marzipan is usually coloured brightly green.

In Denmark, cookie butter is known as trøffel-masse and is used for many traditional confectionery cakes such as studenterbrød, romkugler (known as trøfler in some parts of the country) and træstammer (a bit similar to the Swedish dammsugare) on sale in most bakeries. The cookie butter is mostly flavoured with cocoa and often includes other types of crumbled cakes. It is sometimes mixed with shredded coconut, rolled oats or jams. For the jam, apricot or raspberry is the preferred ingredient.

See also[edit]

References[edit]

  1. ^ a b Goldberg, Elyssa (30 April 2015). "Cookie Butter: Speculoos Spread Hits It Big". Bon Appétit. Retrieved 2015-09-11. 
  2. ^ Greenbaum, Dave (7 December 2014). "Make Cookie Butter at Home with Four Ingredients". Lifehacker. Retrieved 2015-09-11. 
  3. ^ Briggs, Tracy (13 August 2015). "The Great Indoors: Cookie butter obsession leads to blondie ..." INFORUM. Retrieved 2015-09-11. 
  4. ^ http://www.thisisinsider.com/trader-joes-most-popular-product-2016-6.  Missing or empty |title= (help)
  5. ^ http://www.traderjoes.com/fearless-flyer/article/1647.  Missing or empty |title= (help)

External links[edit]